Instructions
1. Cook the Bacon
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pot (drain the rest).
2. Sauté the Aromatics
- Add butter to the pot with the bacon grease. Once melted, sauté the chopped onion until translucent (about 3–4 minutes).
- Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Cook the Potatoes
- Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture.
- Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15–20 minutes, or until the potatoes are tender.
4. Blend (Optional)
- For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
5. Add Dairy and Seasonings
- Stir in the milk or cream, grated parmesan cheese, and sour cream. Mix until fully combined and creamy.
- Season with salt, black pepper, and smoked paprika (if using).
6. Serve
- Ladle the soup into bowls and top with crispy bacon, chopped green onions, and additional parmesan cheese if desired.
